Cook the noodles in boiling water for about 8
minutes then drain. Heat the oil and stir-fry the
lamb until lightly browned.
Add the onion, celery,
mushrooms and bean sprouts and stir-fry for 5
minutes. Mix together the corn-flour and water, pour
into the pan and bring to the boil.
Simmer,
stirring, until the sauce thickens. Pour over the
noodles and serve at once.